Double Cheese Chicken Bake Recipes

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DOUBLE CHEESE CHICKEN FINGERS



Double Cheese Chicken Fingers image

Put in extra bit of "yum" into a weeknight dinner with this extra-cheesy version of chicken fingers. Have plenty of honey-mustard sauce on hand for extra dipping.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 9

1/3 cup Original Bisquick™ mix
1/3 cup whole wheat seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crushed cheese crackers
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/3 cup egg whites (from 3 eggs)
2 lb chicken tenders
3 tablespoons butter or margarine, melted

Steps:

  • Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.
  • In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.
  • In shallow dish, beat egg whites slightly. Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.
  • Place chicken tenders on the cookie sheet; drizzle butter over chicken. Bake 15 minutes.

Nutrition Facts : ServingSize 1 Serving

DOUBLE-CHEESE CHICKEN BAKE



Double-Cheese Chicken Bake image

Easy, baked chicken has a crisp crust, topped with a cream cheese-tomato sauce and Italiano Light Shredded Cheese. You'll have a delicious dinner in just 40 minutes.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 40m

Yield 4

Number Of Ingredients 6

1 (2.75 ounce) packet SHAKE 'N BAKE Extra Crispy Original Coating Mix
1 teaspoon dried oregano leaves
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 cup canned tomato sauce
⅓ cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
1 ⅓ cups KRAFT 4 Cheese Italiano Light Shredded Cheese

Steps:

  • Heat oven to 400 degrees F (200 degrees C).
  • Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.
  • Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
  • Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 19.3 g, Cholesterol 91.4 mg, Fat 12.5 g, Fiber 1 g, Protein 33.7 g, SaturatedFat 6.9 g, Sodium 1002 mg, Sugar 2.5 g

DOUBLE-CHEESE CHICKEN AND VEGETABLES



Double-Cheese Chicken and Vegetables image

You can have a cheesy chicken dinner with veggies in 30 minutes with just four ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 4

1 cup uncooked rotini pasta (3 oz)
2 bags (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup shredded American-Cheddar cheese blend (4 oz)

Steps:

  • In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
  • Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.
  • Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently.

Nutrition Facts : Calories 300, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1/2, Fiber 6 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

SHAN'S DOUBLE CHILI CHICKEN BAKE



Shan's Double Chili Chicken Bake image

Make and share this Shan's Double Chili Chicken Bake recipe from Food.com.

Provided by Chef Shantal

Categories     Chicken Breast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11

4 boneless chicken breasts
1 (7 1/2 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 (4 ounce) can green chilies, drained, chopped
1 small onion, diced
2 garlic cloves, chopped
1/4 cup fresh parmesan cheese, grated

Steps:

  • Preheat oven to 375.
  • Mix tomato sauce, chili powder, cumin, salt, pepper,chilies, onion and garlic.
  • Pour half of the sauce in 9x13 glass baking dish.
  • Place chicken on top of sauce.
  • Cover with remaining sauce.
  • Cover loosely with foil.
  • Bake for 30 minutes. Remove foil, top each breast with cheese.
  • Bake uncovered until cheese melts, 5 minutes.

Nutrition Facts : Calories 424.7, Fat 20.8, SaturatedFat 6.7, Cholesterol 131.1, Sodium 1024.3, Carbohydrate 13.2, Fiber 2.5, Sugar 6.2, Protein 45.8

THREE-CHEESE CHICKEN BAKE



Three-Cheese Chicken Bake image

This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 13

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (8 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
1 package (8 ounces) noodles, cooked and drained
3 cups diced cooked chicken
2 cups ricotta cheese
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs

Steps:

  • In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts :

CHICKEN & CHEESE NOODLE BAKE



Chicken & Cheese Noodle Bake image

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. -Fancheon Resler, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 15

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper., Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 509 calories, Fat 24g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 691mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 29g protein.

DOUBLE CHEESE CHICKEN AND VEGETABLES



Double Cheese Chicken and Vegetables image

Make and share this Double Cheese Chicken and Vegetables recipe from Food.com.

Provided by Smilyn

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup rontini pasta, uncooked
1 (24 ounce) bag frozen broccoli cauliflower carrots with cheese sauce
1 cup deli rotisserie-cooked chicken, chopped
1 cup cheddar cheese, blend shredded

Steps:

  • In 3 quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
  • Meanwhile, in 2-quart microwavable casserole, place frozen veggies and cheese sauce. Loosely cover with plastic wrap. Microwave on high 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just tender.
  • Stir vegetables, chicken and cheese into pasta. Cover and cook over low heat 2 to 3 minutes until cheese is melted.

Nutrition Facts : Calories 283.8, Fat 14.5, SaturatedFat 7.3, Cholesterol 60.5, Sodium 205.3, Carbohydrate 17.7, Fiber 0.7, Sugar 0.6, Protein 19.6

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS



Double-Stack Mushroom and Chicken Cheeseburgers image

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

Provided by Joe Sevier

Categories     Mushroom     Chicken     Onion     Pepper     Mayonnaise     Mustard     Pickles     Lettuce     Lunch     Dinner     Grill/Barbecue     Backyard BBQ     Summer     Picnic     Peanut Free     Wheat/Gluten-Free     Soy Free     Tree Nut Free

Number Of Ingredients 11

1 lb. crimini mushrooms, halved if large
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 lb. ground chicken or turkey, preferably dark meat
Vegetable oil (for grill and drizzling)
1 small onion, trimmed, sliced crosswise into 4 rounds
Freshly ground black pepper
8 thin slices Muenster
4 potato buns
4 Tbsp. mayonnaise
4 Tbsp. curry mustard (such as Brooklyn Delhi) or other mustard
Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Steps:

  • Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
  • Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
  • Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
  • Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
  • Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

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